Stone grill and/or table grill diner
steak tenderloin, (veal) fricandeau, pork liver, pork tenderloin, chicken breast, veal, turkey fillets, large shrimps, salmon, sole, ground beef etc.
As well as:
mushrooms, pieces bell pepper, pieces onion, spring onion, shiitake, pineapple, banana etc.
If shown, hover = photo = conversion
© Janneke's Recipe pages - fondue and gourmet recipes
How to prepare:
Browse through the raclette-index for recipes how to prepare meat and side dishes: all (non-breaded) recipes can be cooked on the stone or table grill.
Cut the meat thin (± 0.5 cm) and in pieces of approximately 3 x 4 cm.
Spice of marinate the meat (see recipes in the index).
Keep chicken separate !
Place vegetables, sidedishes, sauces, spices and salt on the table.
Heat/oil the stone or table grill according instruction and enjoy !
Side dish: French bread, marinated bell pepper, onion, tomatoes, salad, spring onion, shallots, pineapple, banana, mushroom etc .
Sauces: for example garlic sauce, cocktail sauce, tzatziki, herb butters.
First published: April 12, 2003, Netherlands
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